Chicken Fried Steak

2 ¾ cups all-purpose flour

¼ cup seasoned salt

3 tablespoons lemon pepper

2 tablespoons garlic salt

Canola or peanut oil for frying

4 (5-ounce} pieces tenderized top or bottom round steak or cube steak (see Tip)

Golden Fry Batter

(recipe follows}

Creamy White Gravy

1. In a medium bowl, combine the flour, seasoned salt, lemon pepper, and garlic salt. Set aside.

2. In a large saucepan, pot, or deep Dutch oven, pour in enough oil to deep-fry the steaks ( 21/2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350 ° F.

3. Pick up one piece of meat with tongs and dip it into the batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, '"double baptize." Repeat with the remaining steaks.

4. Fry the pieces for 3 to 4 minutes on each side, or until golden brown. Cool on a wire rack. Serve warm with the gravy.

TIP: "Tenderized" steaks, which are cut from the eye

of round, top round, or bottom round, have been mechanically tenderized by the butcher. They look like a cross between a hamburger and a steak. They are also called cube steaks. You can also buy the cuts and tenderize them yourself with a meat tenderizing hammer.